1 1/4 pounds runner beans or green beans, trimmed
1/4 cup olive oil
1 to 2 garlic cloves, chopped
4 green onions, chopped
Salt and freshly ground pepper, to taste
Zest and 1 lemon
1/4 cup chopped dill
Juice of 1 to 2 lemons
Add beans to boiling salted water. When beans come back to a boil, reduce heat and simmer until tender crisp, about 5 to 8 minutes. Drain.
Add olive oil to skillet over medium heat. When oil is hot, add garlic and green onions and cook for 2 to 3 minutes. Add drained green beans. Season with salt and pepper. Cook until coated in mixture, about 2 to 3 minutes. Add lemon zest and dill. Toss to combine. Add juice of lemon. Toss to combine. Taste and adjust seasoning, adding more lemon juice to taste.
Yield: 6 to 8 servings.